Bahn Mi Chicken Tacos
Author: Allie
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
  • 2½ Ibs chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves crushed garlic
  • ½ cup coconut aminos or low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons sriracha
  • Pickled Veggies:
  • 1 cup shredded carrots
  • ¾ cup thinly sliced cucumber
  • ¾ cup thinly sliced radishes
  • 6 tablespoons white vinegar
  • ¼ cup sugar
  • Tacos
  • large lettuce leaves such as Green Leaf or Bibb, AND/0R corn tortillas
  • Additional sriracha (optional)
  1. For the pickled Veggies: In a bowl combine the carrots, cucumbers, radishes, vinegar and sugar. Season with salt and pepper. Let it sit for at least 30 minutes, Drain and keep in the refrigerator until ready to use.
  2. Season chicken with salt and pepper. Place in the bottom of the slow cooker. Combine the garlic, coconut aminos (or soy sauce), sugar, sesame oil and sriracha. Mix well. Pour the marinade over the chicken. Cover and cook on low for 6-8 hours or until the chicken is tender. Shred the meat using two forks.
  3. Build your tacos:
  4. Fill each lettuce cup or tortilla with shredded chicken. Top with the pickled veggies and additional sriracha if you like more heat.
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